Vegetables - The Kitchen Buzzz

Zucchini or Pasta?

In Fun Foods, Vegetables On September 4, 2024 0 Comments

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Prep time: 10 minutes
Serves: 2

For those of us who avoid carbs and need to “pretend” we’re eating pasta, this recipe featuring zucchini as the pasta works really well. You can pair it with your favorite sauce. Mine is Bolognese (featured in photograph). As you enjoy this dish, you forget it’s not pasta!

Ingredients:

1 package (8 to 10 ounces) fresh zucchini, precut into spirals
Your favorite pasta sauce
Grated Parmigiano Reggiano or Pecorino Romano cheese
Crushed, dried pepperoncino

Directions:
1. Bring a 4-cup saucepot of water to a boil.

2. Add zucchini and boil for about 2 to 3 minutes (taste zucchini after 2 minutes to check doneness).

3. Drain zucchini and return it to the saucepot.

4. Add sauce, stir and serve.
Text & Photograph ©2024 Nancy DeLucia Real

Watermelon, Beet & Mint Salad

In Fruit and Jams, Salads, Sides, Vegetables On August 6, 2024 0 Comments

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Prep time: 10 minutes
Serves: 4

Aside from serving watermelon as a fruit course, you can use it in a salad. This Watermelon, Beet & Mint Salad goes alongside meat, fish, vegetarian or vegan recipes. Its flavors are refreshing and complement savory and/or spicy dishes. Enjoy this salad all summer!

Ingredients:

4 cups fresh watermelon, cut into 3/4-inch cubes
3 pink or yellow beets, precooked* and cut into 3/4-inch cubes
1/2 cup thinly-sliced red onion
4 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
salt and ground black pepper, to taste
1/2 cup slivered fresh mint leaves (this is done by holding multiple leaves in hands and using shears to cut thin slivers)

Directions:

1. In a 3-quart mixing bowl, combine the watermelon and beet cubes with the red onion slices.

2. Gently stir in the olive oil, Dijon mustard, salt and ground black pepper.

3. Taste and adjust seasonings. If you wish, add 1 to 2 more tablespoons olive oil.

4. Stir in 1/4 cup slivered mint leaves.

5. Transfer the salad to a serving bowl; cover with plastic wrap and set aside on counter until ready to serve (up to 5 hours).

6. At serving time, give the salad a stir (oil will have settled at bottom) and garnish with remaining slivered mint leaves.

*TO PRECOOK BEETS:
1. Preheat oven to 400°F.
2. Cut off beet ends, peel beets and wrap each one in aluminum foil.
3. Set them on bottom oven rack.
4. Bake beets for 25 to 30 minutes or until a knife inserts easily into one beet.
5. Cool beets on a plate. Use as directed in this recipe.

Eggplant Rolls (Vegetarian)

In Fun Foods, Vegetables On May 4, 2024 0 Comments

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Prep time: 16 minutes for roasting eggplant; 15 minutes for filling and 15 minutes for baking
Makes: 4 to 5 rolls

Ingredients for Roasting Eggplant:
One large eggplant
2 to 3 tablespoons vegetable oil
3 tablespoons extra virgin olive oil for brushing eggplant slices
salt, for sprinkling over eggplant slices

This eggplant recipe is made with fresh vegetarian ingredients. The end result is a surprising blend of flavors inside these Eggplant Rolls. Everyone will love this luscious vegetarian dish!

Directions for Roasting Eggplant:

1. Wash and dry the eggplant.

2. Cut the eggplant (lengthwise) into 1/4-inch thick slices (cut & discard stem & tip).

3. Line an 18 X 12-inch rectangular baking sheet with aluminum foil and then brush it with vegetable oil. WARNING: DO NOT USE PARCHMENT PAPER AS IT WILL BURN WHEN SET UNDERNEATH THE BROILER ELEMENT OF OVEN.

4. Set eggplant slices on the oiled baking sheet.

5. Lightly brush the eggplant with olive oil, followed by a sprinkling of salt.

6. Place baking sheet with eggplant on an oven rack set 6 inches below the top oven broiler element.

7. Set oven on “BROIL” and roast eggplant for 8 minutes or until golden brown.

8. Using a flat spatula, gently turn the eggplant slices over and roast other side for an additional 6 to 7 minutes.

9. Remove baking sheet with eggplant slices from oven and set aside to cool on a cold surface.

10. Meanwhile, prepare the filling.

Ingredients for Filling:
4 to 5 tablespoons extra virgin olive oil
1/2 cup chopped sweet potato (1/4-inch cubes)
1/2 cup chopped zucchini (1/4-inch cubes)
1/2 cup chopped red bell pepper (1/4-inch cubes)
1/4 cup chopped yellow or white onion (1/4-inch cubes)
1/2 cup to 3/4 cup precooked lentils, drained & cooled
1/4 cup finely-chopped parsley
salt and ground black pepper, to taste
1 cup premade tomato sauce (use your favorite recipe or buy the premade sauce)
Grated Pecorino Romano or Parmiggiano Reggiano cheese, for garnish

Directions for Filling:

1. In a 12-inch skillet, heat 1 tablespoon olive oil.

2. Add the sweet potato cubes to skillet and stir-fry on medium-high heat until slightly charred.

3. When done, transfer the sweet potato cubes to a 4 to 6-cup glass or porcelain mixing bowl; set aside.

4. In same skillet, heat 1 tablespoon olive oil and add zucchini cubes. Repeat the stir-fry instruction as above. When done, transfer zucchini cubes to the bowl with sweet potato cubes.

5. Repeat above stir-fry instructions as follows: in same skillet, heat 1 tablespoon olive oil and add the chopped red bell pepper and onion.

6. Stir-fry about 2 minutes or until tender and onion is translucent.

7. When done, add red bell pepper and onion to bowl with other vegetables.

8. Add the lentils, chopped parsley, salt and ground black pepper to all vegetables in bowl and gently mix together. Set aside.

Assemble & Bake Eggplant Rolls:

1. Preheat oven to 350°F.

2. Add 2 tablespoons olive oil to a 12 X 12-inch baking dish.

3. Next, add 1/2 cup of the precooked tomato sauce; set aside.

4. Spread about 3 to 4 tablespoons of filling over each eggplant slice; roll up the eggplant.

5. Place eggplant roll in baking dish with tomato sauce.

6. Repeat filling and rolling remaining eggplant slices and place alongside each other in baking dish. You may have leftover filling – this can be refrigerated, heated the next day and enjoyed with bread.

7. When all eggplant rolls have been placed in baking pan, spoon the remaining tomato sauce over the rolls.

8. Bake eggplant rolls for about 15 minutes.

9. When done, serve immediately with a garnish of grated cheese. Enjoy this dish with a green salad side or other vegetarian or vegan side with crusty Italian bread!
Text & Photograph ©2024 Nancy DeLucia Real

Eggplant Dip with Tahini & Parsley

In Appetizers / Starters, Fun Foods, Vegetables On July 31, 2023 0 Comments

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Prep time: 18 to 25 minutes for roasting & cooling eggplant
Prep time: 10 minutes for dip
Serves: 4 to 6

On my trip to Turkey in April, I was served an eggplant dip that was so delicious, I knew I had to make it myself. I did! Here’s the recipe.

Ingredients:
2 medium eggplants
2 to 3 tablespoons tahini (found in Middle Eastern supermarkets)
Juice from 1 lemon or lime
2 garlic cloves, crushed
2 to 3 tablespoons pomegranate molasses – optional (found in Middle Eastern supermarkets)
salt and ground black pepper, to taste
1/2 a bunch fresh Italian, flat leaf parsley

Directions for Broiling or Grilling Eggplant:
1. Place the eggplant on a baking sheet.

2. Set baking sheet on an oven rack set 6 inches below the top broiler element.

3. Broil eggplant 6 to 8 minutes per side, until it looks wrinkled and soft. Alternatively, you can grill the eggplant directly on an outdoor barbecue grill.

4. When eggplant is done, transfer it to a platter and let it cool.

Prepare the Eggplant Dip:

1. After cooling, cut and discard stem and skin from eggplant.

2. Place eggplant flesh in a colander; let it drain over a bowl for about 10 minutes.

3. After eggplant has drained, transfer it to a food processor.

4. Add 2 tablespoons tahini, lemon or lime juice, crushed garlic, 2 tablespoons pomegranate molasses and about 1/2 teaspoon each salt & ground pepper.

5. Process the mixture until it is lumpy-smooth.

6. Taste the eggplant dip and adjust seasonings, lemon juice, pomegranate molasses and tahini, if needed.

7. Add leaves from 8 to 10 parsley sprigs and process once more. DO NOT LET PARSLEY LEAVES DISINTEGRATE.

8. Transfer the eggplant dip to a serving bowl & garnish with remaining parsley sprigs. Serve with pita wedges, tortilla chips or bread toasts.

Eggplant Salad with Bell Peppers, Onions & Parsley (vegan)

In Salads, Vegetables On June 4, 2023 0 Comments

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Eggplant, bell peppers, onions and parsley are staple ingredients in Mediterranean countries. I grew up in an Italian kitchen where these simple veggies and herbs were transformed into delicious meals on a daily basis.

This eggplant salad boasts luscious flavors, especially when fused with garlic and olive oil. The best part of this salad is that you can keep it as an exquisite leftover in refrigerator (covered) for up to four days. Buon appetito!<

Active prep time: 50 minutes
Inactive prep iime: 30 minutes (for eggplant to sit & drain)
Serves: 6 to 8

Ingredients
2 large eggplants (dark-skinned & firm – without marks or dents)
3 tablespoons salt (to coat eggplant & drain bitter juices)
vegetable oil (for oiling baking sheets)
2 red bell peppers
2 large garlic cloves, crushed
3 small spring onions or scallions, peeled & finely chopped
1 cup packed fresh, flat leaf Italian parsley, finely chopped
Ground black pepper, to taste
3 to 4 tablespoons extra virgin olive oil

Directions
1. Cut and discard tips from both ends of the eggplant; cut eggplant into 1/2-inch thick rounds.

2. Cut each round into 1/2-inch thick slices and then into 1/2-inch cubes; set aside in a large colander set over a bowl.

3. Sprinkle 3 tablespoons salt over eggplant cubes.

4. Wearing disposable chefs’ plastic gloves (to prevent brown staining of hands), toss the eggplant; set it aside in a colander set over a bowl to drain for 30 minutes.

5. In the meantime, coat two 18-inch X 12-inch baking sheets with vegetable oil.

6. After eggplant has drained for 30 minutes, wearing gloves, grab a batch of eggplant and squeeze it tightly over a sink to drain bitter juices.

7.Set squeezed eggplant cubes on baking sheet; continue squeezing remaining eggplant & scatter it evenly over the baking sheets.

Boiling/Grilling the Eggplant:
1. Set oven to “BROIL” (this is the upper element in oven that turns red).

2. Place one baking sheet with eggplant on a rack set 6 inches away from upper boiling element.

3. Broil (this is the same as “grill”) eggplant cubes until they look golden brown (about 7 to 8 minutes).

4. When eggplant cubes look golden brown, toss them and broil/grill them for an additional 5 to 6 minutes or until they look golden brown. DO NOT LET THEM BLACKEN OR CHAR.

5.Set the baking sheet with broiled/grilled eggplant aside on a rack or trivet on counter; repeat above procedure with the second baking sheet.

6. Meanwhile, cut the red bell peppers in half lengthwise, remove & discard tip and seeds. Set aside.

7. With a spatula, gently transfer the eggplant to a large glass or porcelain bowl; set aside.

8. Place bell peppers, rounded side facing up, on one of the same baking sheets previously used for eggplant.

9. Transfer the baking sheet with peppers on an oven rack set 6 inches away from top broiling element.

10. Broil the peppers for 8 to 9 minutes or until skin has blackened. Set sheet with peppers aside on a counter or trivet to cool.

11. After peppers have cooled to “lukewarm”, remove & discard skins. Chop peppers into 1/2-inch pieces; set aside.

Assembling the Salad:
1. Combine the broiled eggplant, bell peppers, garlic, onions, parsley, pepper and olive oil (SINCE THE EGGPLANT IS ALREADY SALTED, DO NOT ADD ADDITIONAL SALT). Toss and taste.

2. If needed, adjust seasonings and olive oil. Cover the salad with plastic wrap & set it on a counter at room temperature until ready to serve.

3. When served with Italian, French bread or pita bread, this dish stands on its own. You can also serve it as part of a Vegan, meat or fish course and/or buffet table. Enjoy!

Text & Photograph ©2023 Nancy DeLucia Real